Recipe ingredients: 1 large shallot, 1 cup (minced) 1/2 cup fresh garlic (minced) 1/4 cup fresh ginger (minced) 1/4 cup fresh Thai chilis (minced) 1 handful dried árbol chilis (crushed) 1/2 cup dried shiitake mushrooms (chopped) 1/2 cup salted peanuts (lightly crushed) 2 tablespoon Sichuan peppercorns 2 tablespoons everything bagel seasoning 1/2 teaspoon MSG 1 tablespoon white miso paste 1 tablespoon Japanese BBQ or soy sauce 3 star anise seed pods 3 cups oil (avocado, peanut, or other neutral flavor) Recipe: Brown shallot and Thai chilis in the oil, strain out; Lightly brown garlic and ginger in the saved oil, strain out; Bring saved oil to 375F, then pour into heat safe mixing bowl with remaining ingredients; Let sit until bowl is safe to touch, about 30 minutes, then remove star anise and mix in previously fried ingredients; Add salt to taste.
Made it today since my jar of Momofuku ran out - wow, LOVE it! Same taste, less than half the cost for the amount it makes - it will last 3 times longer than that $9 jar. I did add a tablespoon of Gojugong paste as I had no miso paste on hand. This is a keeper!
Love me some Chinese chili crisp. What an interesting take on a classic Chinese condiment. Love when people try new things from different cultures and then make it their own.
Chef, sometimes I feel that you are clairvoyant. I CANNOT find this stuff where I live, but see it pop up in recipes all the time, now. I was determined to find a way to make it, and BOOM! Here you are with the tips and tricks. Love you, man! Thank you!
I've made a batch very similar to yours. Only ingredients I didn't add to mine are shiitake mushroom, star anise and Japanese bbq sauce but it does sound fantastic so I will be including them in the next batch.
Thank you, Chef Tom, for sharing another awesome recipe! I love Chili crunch and don't think I will be buying it anymore now that you have shown us how to make it! Fabulous!
I've used home made Chili Oil for several months now. Yours is an excellent recipe. You're right.., Chili Oil or Chili Crunch is a wonderful sauce. Bravo!
I can taste it from here! The flavours looking amazing! No disrespect but I'd probably put those Szechuan peppercorns in the mortar and pestle first to really extract as much of that flavor as possible. That's just me cause I love the flavour of Szechuan peppers! 🇨🇦
I’ve got to say no here lol. A few years ago someone started circulating this ice cream/chili crisp idea and suddenly everyone jumped on the lemming bandwagon lol. I just can abide garlic and onion on ice cream. Ginger, peanut, miso and chili sure, but I draw the line at garlic and onion! Miso caramel that sounds good, though!
That looks pretty outstanding, and I will definitely be making this myself, but you might want to warn people before they go dumping 350 degree oil into a bowl to be super careful. That is a recipe for a pretty serious burn. I think instead of pouring the hot oil into the bowl, I'd turn off the heat and then add the ingredients into the oil in the pot and let it sit there and cool. Once it's all cooled you can combine the ingredients with the crunch ingredients in the glass bowl without any worries.
That cast iron pot will stay hot for a while, so I guess that's why you don't add the ingredients in there. But I agree that dumping it in can be dangerous. You could maybe carefully ladle it in?
@@vgullotta Well, Hot oil is known to burn things if you leave them in it for too long. In another recipe I actually saw that they added the oil gradually because of this reason.
@@danoupossel5072 ok bro, then maybe you take it off the heat and wait a few minutes before you add the ingredients.... for fucks sake I was trying to be nice about it, but you don't pour scorching hot oil from a scorching hot cast iron pot into a glass bowl on your counter, and you DEFINITELY don't instruct 581,000 people of whom you don't know their culinary skills or brain power, to pour scorching hot oil into a bowl like that. There are other ways to do it, there are other recipes in the universe that say do all kinds of things, none of that changes the fact that you don't tell people to pour scorching hot oil from a scorching hot pot into a bowl like that unless you want a horrible law suit...
@@vgullotta No need to be this hot headed (see what i did there?) about it. However you read my comment, I have the feeling that it didn't come across the way I intended it. Let's all be nice to each other ;-). Also, where I come from we don't do lawsuits when it is eventually your own fault when you pour hot oil over yourself haha. And I was just trying to make the point that it might be a better idea to ladle it in anyways since that seems the better way for the ingredients as well. I hope you have nice day and don't get yourself so worked up about things in this hot summer weather. All the best!
This IS the Best Recipe and Video. I’ve watched More than 20 Vids and Experimented with Seven batches to Finally get it Right On. This Recipe Sums up everything I’ve Learned. From the Avocado Oil to Shallots, Fresh Thai Chilies, Arbol Crushed Dried Pods, Star Anise, MSG ( I agree), I use Toasted Sesame Seeds and Dry Roasted & Salted Peanuts Crushed , I like the added Spring Onions. Your Instructions are very Detailed and the Technique is Great, this is now my Reference for Chili Crunch/Crisp. I’m Subscribing. Cheers from San Diego
Hi. I love the way how you chop the veggies. Are these knives from germany or made like them? The round cutting line reminds me about the chef knives i know back earlier when i was cooking.
After processing the dried chilies how much did you end up with? I don’t like super spicy stuff but I do like gochugaru and would like to substitute for the arbols.
Go to you local Asian grocery store and ask for Lao Gan Ma Spicy Chile Crisp. If you see a stern Chinese lady on the label, you know you got the right kind! lol It's amazing.
Great content and watched twice. Personally would leave out the Japanese BBQ sauce. As stated predominantly soy and sugar. I have used the three sauces they sell and are decent. The cost to the consumer is over $7 which I seems a bit pricey for a splash. There are so many subtle flavors with the miso and star anise on top of everything else. I do appreciate the fact that cooked the raw ingredients to help preventing a food born illness. See too many people trying to make flavored oils etc to only blow the lids off the jars or make someone sick. Keep up the content!
Great recipe! You can lightly bash star anise and pre-soak for a few hours to soften beforehand. I use a teaspoon to skin my ginger which saves possible cuts on your hands at home, plus it starts to make it ooze a little. I also give the shitakes a quick rinse in boiling water (when not fresh) as the process to dry them leaves some nasties. Oil temperature is key here so definitely use a probe thermometer (after a sharp comfortable kitchen knife, this should be the second thing you buy as it'll elevate your cooking/knowledge ten fold). I'm still torn on oils atm, but kudos to you and all your viewers. Unami heaven! 😊
I just made this recipe today. The prep takes a few minutes but the end result is Ono (Hawaiian term for very good)! Will definitely keep on hand at all times. You rock bro!!!
So when you said a month that got be weary. I did a salsa matcha before but not before doing thorough research and botulism came up several times with regards to garlic. I wonder what makes your recipe overcome this possibility of botulism forming by using fresh garlic. My research concluded that any recipe with fresh garlic can only last 2 weeks.
The garlic is cooked. It's also fairly well minced. The majority of the other ingredients are acidic. You'd probably be more likely to get botulism from cross contamination via a wooden cutting board. If you're producing commercially you need to follow best practices from the department of agriculture and the food and drug and administration...not RU-vid videos about cooking a condiment that has been produced this way by millions of people and stored a lot longer than a month, for the last several hundred years.
@@jamesbael6255 you may be right. Although taking your opinion as a basis of fact vs that of many other posts talking about botulism could happen regardless of how minced something is I'd rather err on the side of caution. Also my point was mainly on making a call out as to why he didn't bring up the subject regardless of his position on it. Felt it needed to be discussed.
That entire thing he made got sterilized in the hot oil so that's why. Salsa is all made room temperature, and the refrigerator isn't gonna kill any of that stuff.
Two weeks max. Anytime after that is dice roll. personally don’t go much over 7 days with food like this. Better yet, skip the raw garlic, and use garlic powder instead. It’s still going to taste amazing.
I'm a mushroom guy through and through but I'm not convinced here with the shiitake's. wouldn't the soak up the oil and by doing so become chewy not crunchy?
This sounds fantastic (minus the star anise) but I thought one isn’t supposed to eat a whole Sichuan peppercorn? They can be left in if they’re ground but I really thought the whole ones had to come out. I always keep MSG in the pantry and might add sesame seeds, too. Let me know if I’m wrong about those peppercorns!
I first experienced some fried chilli in oil in a Chinese restauarnt while in Central America--omg good on buns especially-btw/fyi they served their fried rice in a hollowed-out pineapple-so yum yum. The oil was smoking hot-chilli heat, where as in comparrison the chillis were rather mild and crunchy-sooooo F'n! yummy...this recipie of yours--ya I can taste it, I could go for a swim right now, kinda like Pavlov's dog-to the next level-soaking wet in my drool...damn dude that looks something else tasty! nice one chef Tom ;p
This man doesnt chop. He doesnt mince. He doesnt crush. He doesnt grind. He doesnt slice. He doesnt fuckin mis en place. He BREAKS SHIT DOWN to varying degrees of broken downness
